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Monday, December 14, 2015

百合绿豆糖水 Green Mung Bean Soup Dessert

Yesterday was a day for my hubby to relax after being away on business trips for a week. So during days when he is home, I would be busy cooking and preparing food to beef him up. Since he loves 'Tong Shui' hence I settled for this nourishing mung bean soup for his afternoon tea break.

According to traditional medicine's studies recorded that green mung bean skin is a powerful heat expelling and diuretic agent which help to purge out pathogenic heat by purging through urination thus relieving us of many heat related ailments.

依据中医科的研究所述，绿豆皮富有解‘热’及利尿功能，通过排尿冲洗我们体内所累积的燥热及相关的疾病。

百合绿豆糖水 Green Mung Bean Soup DessertIngredients

200g Green Beans 绿豆

2000ml Water 清水

170g Rock Sugar 冰糖

10g Lily Bulbs 百合

2 pcs Tangerine Peel 橙皮

2 Knots Pandan Leaves 香兰叶

100g Sago / Tapioca Balls 小西米

100ml Thick Coconut Milk 浓椰汁 (Optional 自选)

Directions 做法

Soak green beans overnight. Rinse and discard water.将绿豆浸泡隔夜后，将水倒掉再洗净。

In a soup pot, combine together water, green beans, rock sugar, tangerine peel, lily bulbs and pandan leaves. Cook on medium heat until the water start boil then reduce the heat to medium low.

准备汤锅，把水，绿豆，冰糖，橙皮，百合 喝香兰叶加入。以中小火煮至水滚后再把火调低。

If you are using similar cookware like Roichen premium ceramic cookware then you can cook the mung beans in the pot with the lid close. Otherwise, you might need to keep further cook with the lid partially open when the beans start to split as the boiling water will produce foam which will spill over the pot. Allow the mung bean soup to simmer for 1 hour.

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